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hares hares In Padell

This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Hares Hares in padell. Take hares and flee hom, and pyke hom clene, and hewe hom on gobettes, and put hom in a pot wyth the blode, and scth hom; and whan thai byn ynogh, take hom up and do hom in colde watur, and dense the broth into a faire pot, and do other gode broth thereto; and take almondes, and bray hom, and tempur hit wyth the fame broth, and put hit therto, and onyons parboyled and mynced, and do hit in the pot, and set hit on the fyre, and let hit boyle, and do thereto powder of clowes, and of canell, and maces, and a lytel vynegar; then take the flessh wele washen, and the bones clene pyked out, and do hom in the pot to the broth, and let hit boyle, and serve hit forth.


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